I've been trying out new recipes and, frankly, I need to go back to some old standards I have. Some of the new ones have been winners, but the last few not as spectacular and I'm getting discouraged.[p]A particular old favorite is this chicken where you mix spinach, ricotta, an egg, and a few other things and stuff it under the skin, then bake about 45 mins. It is very easy and always has rave reviews. I was wondering if recipes like this adapt well to the Egg? It's one of my favorite chickens. Thoughts?